The Directions:

Bring quinoa and vegetable broth to a boil in a medium pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for 5 minutes, then fluff with a fork and set aside to let cool.

In a large bowl, combine cooked quinoa with garlic, carrots, zucchini, spinach, zest, flour, baking powder, raw cheddar, sprouts, and salt and pepper. Heat a large skillet on the stove. Scoop mixture onto hot pan. Let cook for a minute and then smash down into a patty. Cook for 5 minutes and then flip and cook other side.

Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.